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Dark Chocolate Raspberry Macarons Recipe

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These Dark Chocolate Raspberry Macarons combine delicate almond meringue shells with a rich, smooth dark chocolate ganache and a hint of tart raspberry jam, creating a perfect balance of flavors and textures. Ideal for festive occasions or a sophisticated treat, these macarons feature a subtle black hue for a Halloween flair but can be enjoyed year-round.

Ingredients

Scale

Macaron Shells

  • 120 g almond flour
  • 200 g powdered sugar
  • 100 g egg whites (room temperature)
  • 50 g granulated sugar
  • 1/4 tsp cream of tartar
  • 1 pinch salt
  • 1 optional Black gel food coloring (for Halloween flair)

Ganache Filling

  • 150 g dark chocolate, chopped
  • 100 ml heavy cream
  • 1 tsp unsalted butter
  • 2 tbsp raspberry jam (can substitute with strawberry jam)

Instructions

  1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to ensure a non-stick surface for the macarons.
  2. Sifting Dry Ingredients: Sift the almond flour and powdered sugar together into a bowl to remove any lumps and create a smooth mixture, essential for the delicate texture of macarons.
  3. Whipping Egg Whites: In a separate clean bowl, whisk the egg whites with cream of tartar and salt until they become frothy, which helps stabilize the meringue.
  4. Adding Sugar: Slowly add the granulated sugar to the frothy egg whites while continuing to whip until stiff peaks form. If desired, add black gel food coloring at this stage for a Halloween effect.
  5. Folding Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar into the egg whites until the batter is glossy and flows like lava, being careful not to deflate the mixture.
  6. Piping Shells: Pipe the batter into small, evenly sized rounds onto the prepared baking sheets. Tap the trays gently on the counter to release any trapped air bubbles.
  7. Resting: Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on the surface, ensuring they develop their signature smooth tops and feet during baking.
  8. Baking: Bake the macarons in the preheated oven for 18-20 minutes, then remove and let them cool completely on the baking sheets.
  9. Ganache Preparation: Heat the heavy cream until it simmers, then pour it over the chopped dark chocolate. Let it sit for a minute before stirring gently until smooth and glossy. Stir in the unsalted butter and allow the ganache to cool and thicken.
  10. Assembly: Pair the macaron shells by similar sizes. Pipe a ring of dark chocolate ganache on one shell, add a dollop of raspberry jam in the center, and sandwich it with the matching shell to create a delicious filling combination.

Notes

  • Ensure egg whites are at room temperature for better volume during whipping.
  • Resting the macaron shells is crucial for developing their characteristic smooth top and feet.
  • Using an unsalted butter in the ganache ensures the flavor remains balanced.
  • For a smoother piping experience, transfer the batter to a piping bag fitted with a round tip.
  • Macarons can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: dark chocolate, raspberry, macarons, French dessert, almond flour, ganache, baking, Halloween dessert

Find it online: https://bitesizedbenny.com/dark-chocolate-raspberry-macarons-recipe/